A really lovely comforting meal – great for when the nights are drawing in. Serves 2-4

• Olive oil
• 400 gms of cubed pork leg,
• 1onion finely chopped,
• 1 carrot finely chopped,
• 3 teaspoons of dried thyme,
• a few sprigs of oregano stripped of stems,
• 1 bay leaf,
• 3 cloves of garlic,
• 2 teaspoons of tomato purée,
• 150 ml of red wine,
• 1 can of plum tomatoes
• 1 teaspoon of brown sugar
• can of white beans (butter beans, haricot beans etc)
• parsley and Parmesan cheese to serve

In a large frying pan add a couple of tablespoons of oil, add the onions, carrots and meat and cook until meat is sealed. Add the garlic, herbs, tomato puree, wine tomatoes and sugar. Bring to the boil. Transfer to slow cooker or bottom oven of Aga and cook for approx 3 hours until tender. Add the drained beans For the last 30 minutes. If it looks a little dry add a bit of water. Finish with chopped parsley and grated Parmesan cheese .